John Myers
Ingredients for 4 servings:
- 1 pack of puff pastry, ready-made
- 500 g chicken breast fillet(s)
- 1 bunch of spring onions
- 150 g mushrooms
- 1 tsp, heaped flour
- 1 tsp mustard
- 1 tbsp crème fraîche
- 300 ml chicken broth
- Thyme
- nutmeg
- Salt
- pepper
- olive oil
- butter
- Egg(s) or milk
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes
Chicken and Mushroom Pie
Cut the chicken breast into strips and fry in olive oil in a large pan over high heat. Reduce the heat to medium. Slice the spring onions into rings and fry them. Trim and roughly chop the mushrooms. Add the butter and mushrooms to the pan and fry. Stir in the flour. Add the mustard, crème fraîche, and chicken stock to the pan and mix well. Season with thyme, grated nutmeg, salt, and pepper. Simmer until the sauce has a light, creamy consistency. Preheat the oven to 200°C. Lay the puff pastry on a floured surface and score it several times with a knife. Pour the meat and vegetable mixture into a baking dish and cover with the puff pastry. Fold over or trim off any excess pastry. Brush the puff pastry with beaten egg or milk. Bake the pie on the middle rack of the oven for about 15 minutes, until the puff pastry is beautifully browned. You can also add peas and sliced carrots to the filling.
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